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Chocolate recipes
Dayton Daily News
Eating chocolate doesn't have to send you on a guilt binge (unless you binge on the chocolate). These recipes are precious little indulgences that won't make you tip the scales.
Skip the ice cream. The following is an easy-to-make, low-fat chocolate indulgence that really tastes rich and creamy.
Chocolate Sorbet
Makes 8 servings
1/2 cup plus 2 tablespoons granulated sugar
1 2/3 cups water
3/4 cup Dutch processed cocoa
1 teaspoon Kahlua (optional)
In a small saucepan, heat the sugar and water until the sugar has dissolved. Remove from heat, and let the mixture cool to room temperature. Pour a small amount of the mixture into a separate bowl, and add the cocoa and Kahlua, whisking until a lump-free paste forms. Slowly whisk in the remaining sugar water until the mixture is smooth. Freeze in an ice cream machine according to the manufacturer's directions.
Approximate nutritional analysis per serving: 85 calories, 19 g carbohydrates, 2 g fat, no cholesterol, 7 mg sodium.
Whether you temper the chocolate yourself or use what pastry chefs call summer coating, there are few things as indulgent as chocolate-covered strawberries. For a twist, try dried apricots instead of strawberries.
Chocolate-Covered Strawberries
Makes 16 servings
1 pound dark chocolate, preferable couverture, tempered,* chopped into small pieces, or use summer coating
16 strawberries
Melt the chocolate slowly in the top of a double boiler, taking care not to heat it over 120 degrees. Remove the chocolate from the heat and wipe the bottom of the pot to remove any moisture. Dip the strawberries three-fourths of the way to the stem. Place each berry on parchment to set.
* Tempering chocolate prevents bloom, that ugly gray streak that appears on the chocolate's surface when set.
An easy way to temper is to grate the chocolate very fine and melt 2/3 slowly in the top of a double boiler. The chocolate should not exceed 120 degrees on a chocolate thermometer.
Remove the chocolate from the heat before it is completely melted to prevent it from heating too much. Away from the heat, wipe the bottom of the double boiler to remove moisture. Add the remaining 1/3 chocolate in 2 or 3 batches, completely melting each batch before the addition of a new one.
The idea is to reduce the chocolate's temperature to exactly 90 degrees (milk chocolate should be reduced to 88 degrees). If the chocolate is still above temperature, add more grated chocolate or wait until the temperature goes down. If the chocolate gets too cold, heat gently over the double boiler.
Keep the chocolate at 90 degrees while using it by periodically returning it to the double boiler, taking care not to exceed 90 degrees.
If all this seems a little complicated, use a compound chocolate (chefs often call it summer coating). Compound chocolates have fats other than cocoa butter added to make tempering unnecessary. But take heed: The chocolate looses a little of its rich flavor, too. Look for compound chocolates at craft and candy-making supply stores such as Michaels.
Approximate nutritional analysis per serving: 139 calories, 18 g carbohydrates, 9 g fat, no cholesterol, 3 mg sodium.
This is a low-fat version of a recipe using skim milk and cocoa instead of chocolate for a guilt-free, soothing, aromatic cup of hot chocolate.
Mexican Hot Chocolate
Makes 8 servings
1 1/2 cups granulated sugar
3/4 cup cocoa
1/2 gallon (8 cups) skim milk
1 vanilla bean, split
5 saffron threads
2 dried serrano chiles
Put the sugar in a medium saucepan with the cocoa. Add the milk, slowly at first to make a paste, then the rest, stirring so the mixture is free of lumps. Add the vanilla bean, saffron and chiles. Heat on high until the milk foams. Remove the mixture from the heat and strain.
Approximate nutritional analysis per serving: 254 calories, 55 g carbohydrates, 2 g fat , 4 mg cholesterol, 130 mg sodium.
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